RADISH CONFETTI WITH SALSA VERDE

Radish confetti with salsa verde image

An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 8

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Ingredients

2 bunches radishes (about 400g, with a few leaves if you have them)
2 anchovies in oil, drained
large handful parsley
small handful mint leaves
1 tbsp caper
3 tbsp good-quality olive oil , plus extra for drizzling
1 tsp Dijon mustard
1 tbsp red wine vinegar

Steps:

Put all the salsa verde ingredients in a mini chopper (or use a hand blender) and blitz to a beautiful bright green sauce, adding a drizzle more olive oil.
Top and tail the radishes, reserving a few of the youngest, perkiest leaves, and pop them into iced water. Carefully slice the radishes into wafer-thin slices on a mandolin, using a guard, or with a knife - mind your fingers!
Pile the radish slices roughly into a circle in the centre of 4 chilled plates. Drain the leaves and scatter around the outside of the radishes. Splodge little drops of the salsa over the radishes and drizzle the leaves with a little olive oil. Season everything with sea salt and serve.

Nutrition Facts : Calories 108 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium